Cowboy Sushi

Recipes and photography from A TASTE OF COWBOY: Ranch Recipes and Tales from the Trail by Kent Rollins. Copyright © 2015 by Kent Rollins. Used by permission of Houghton Mifflin Harcourt Publishing Company. All rights reserved

Note from Kent Rollins: Hold the horses, ’cause this is an unlikely pair. Ever since Shannon got me hooked on sushi, it’s been one of my favorites, but I wanted to make it cowboy style. Using thin steaks instead of rice beefs up the protein in my sushi. The fresh flavors of cucumber and avocado bring out the more traditional side of sushi. Tanoshimu — enjoy!

Prep Time: 20 minutes

Total Time: 1 hour and 30 minutes

Makes 3 rolls; 24 to 30 pieces

• 3 (5- to 8-ounce) sirloin steaks or thin-cut Milanesa
• Lime juice
• Meat tenderizer
• Seasoned salt
• Black pepper
• ¼ cup cream cheese, softened
• 1 jalapeño, cut into thin 2-inch-long spears
• ¼ medium-sized cucumber, cut into thin 2-inch-long spears
• 2 green onions, chopped

Cowboy Sushi Sauce (recipe follows)

• 1 avocado halved, pitted, peeled, and thinly sliced
• Lemon juice

1. Unless you are using the Milanesa, wrap the sirloin steaks with plastic wrap and flatten with a meat hammer until about 1/8 inch thick, or as thin as possible and into an approximately 6-x-11-inch rectangle.

2. Remove the plastic and rub both sides of the meat with several drops of lime juice. Repeat with a few shakes of the meat tenderizer and seasonings. Cover and let sit for 30 minutes in the icebox.

3. Preheat a grill to low.

4. Remove the meat from the icebox and let warm to room temperature before grilling. Grill the meat over low heat for 2 to 3 minutes per side, until rare to medium-rare. You can also pan-fry the steaks by searing them on both sides over medium-high heat. Just be sure to keep the meat on the rare to medium-rare side because it will be easier to handle and more tender. Cool to room temperature.

5. Spread a thin layer of the cream cheese evenly over one side of each steak. Place about a 1½-inch-wide row of jalapeño and cucumber spears closer to one long side of the steaks, using your judgment about how much to include.

6. Sprinkle the green onions on top. Drizzle about 1 tablespoon of the sushi sauce on top of the vegetable.

7. Starting with the long side with the vegetables, tightly roll up the steak. Cover and place in the icebox for 10 minutes.